Crispy Potatoes with Aber Falls Whisky Glazed Sprouts
Crispy, tangy and with a sophisticated depth from the whisky, this festive side dish ticks all the boxes. The quantities easily scale up for a larger crowd.
Serves 4 as a side
500g baby potatoes, scrubbed
Extra virgin olive oil, for drizzling and roasting
300g Brussels Sprouts, trimmed and halved
75g unsalted butter, melted
2 tbsp Aber Falls Single Malt Whisky
1 tsp runny honey
20g sage leaves
30g pomegranate seeds
Salt and pepper
Fill a medium saucepan with water and bring to the boil. Lower in the potatoes and boil for 15 minutes, until tender throughout. Drain the potatoes in a colander and allow to steam dry for a few minutes.
Heat the oven to 200℃. Pour 3 tablespoons of oil into a roasting tray and place on the middle shelf in the oven to heat for three minutes. Remove the tray from the oven and spread the potatoes in an even layer on the hot oil. Use the base of a flat glass to crush the potatoes, so that their skins burst. Arrange the sprouts around the potatoes. Set aside 2 tbsp of the melted butter in a small frying pan and stir the remaining butter in a small mixing bowl together with the whisky and honey. Season the mixture with salt and pepper. Pour over the vegetables and use a spatula to turn them over so that everything is coated in the buttery whisky mixture. Roast in the oven for 25 minutes, until the potatoes are golden and the sprouts are beginning to crisp at the edges, turning once or twice during the cooking time.
While the vegetables are roasting, heat the butter in the frying pan until it’s sizzling, then lower in the sage leaves and fry over a medium heat until the leaves are curled and the sizzle has died down. Use a slotted spatula to lift the sage leaves onto a plate lined with kitchen paper.
Spoon the roasted vegetables into a serving dish and scatter over the sage and pomegranate.